I don’t normally do blog posts like this but I thought it’d be nice for a change. This is a simple recipe for one of my favorite dinner dishes – Chicken Riggies! Having grown up in Upstate New York, Chicken Riggies were pretty much a staple everywhere. My mom got this recipe from a native Upstate New Yorker and then she changed it a little here and there. It was always a favorite at home and now it’s become a favorite in my house! Russell and I both love them! Now, people make Chicken Riggies different ways. You can adjust the recipe however you’d like! Some people add peppers and onions to theirs. Others use less of a creamy sauce and stick to just a straight tomato sauce for their Riggies. I’ve had them spicy too!
Now, I’m in no way shape or form a great cook. These are so simple though that even I can make them turn out wonderful! If you do try this recipe, let me know how they turned out in the comment box! I realize it may be tougher to make dishes like these once we get to the mission field so I’m going to thoroughly enjoy them while we can!
By the way, all my Upstate NY friends - please share how you make your Riggies!
1 (16 oz box) Rigatoni Noodles
3-4 Boneless Skinless Chicken Breasts (I’m cheap though and only use 2)
1 pint Heavy Whipping Cream
1 (24 oz.) Hunt’s Tomato Sauce
1 (15 oz.) Ricotta Cheese
2 cups Mozzarella Cheese
Cook chicken with salt, pepper, and garlic to taste. Make sure it is completely cooked through and then cube it. While chicken is cooking, boil water with a pinch of salt. Add rigatoni noodles to boiling water and cook until just done. Don’t overcook!
Preheat oven to 375.
Warm sauce in large pan. When it is warmed through, slowly add in whipping cream.
NOTE: I do not use the whole pint of the heavy cream. It is not tomato-y enough for me. SO, this is a little tricky but I usually pour it in until it’s a nice, creamy tomato orange color. About ¾ of the pint normally. My suggestion would be to pour in the cream a little bit at a time, stir, and taste-test to see if the sauce is how you like it!
Once that is heated through, add in your cubed chicken and ricotta cheese. Stir and heat until it is mixed well and heated through. I usually add a few spices like onion powder, Italian seasoning, or parsley, salt, and pepper.
In a 13x9 baking dish, stir in sauce mixture with rigatoni noodles and top with the cheeses! Bake until Riggies are heated through (about 30 minutes). I usually serve Riggies with salad and some bread or rolls.
Here are a few pictures!
The color of the sauce before the ricotta cheese is added...
The sauce is ready! Yum!
Bake at 375 for 15-30 minutes! Enjoy!